Difference between revisions of "Besh Barmak"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Kyrgyz ([^cC])(.*)\]\]" to "Category:Kyrgyz cuisine Category:$1$2 Recipes") |
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# When meat is done it is removed from the [[water]] and the noodles are then boiled in the same [[water]] to give the noodles a meaty flavor - noodles only need to cook for 5 minutes or less. | # When meat is done it is removed from the [[water]] and the noodles are then boiled in the same [[water]] to give the noodles a meaty flavor - noodles only need to cook for 5 minutes or less. | ||
| − | [[Category:Kyrgyz Meat Dishes]] | + | [[Category:Kyrgyz cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Mutton Recipes]] | [[Category:Mutton Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Revision as of 16:07, 8 May 2012
Description
Kyrgyz national dish
Ingredients
Directions
- Put the meat in a large pot along with onions and boil for two hours.
- While the meat is cooking prepare the noodles (store bought noodles can be substituted).
- Make a pile with the flour.
- Beat the egg and add it to the flour, then mix in warm salt water (1-2 teaspoon salt) until it holds together but is not so sticky.
- Knead well and then let stand for 10 minutes.
- When meat is done it is removed from the water and the noodles are then boiled in the same water to give the noodles a meaty flavor - noodles only need to cook for 5 minutes or less.
